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Cinnamon Doughnut Twists Recipe

These melt-in-the-mouth, glazed goodies were adapted from a South African recipe. I make them at Christmastime, and they never last long.

TOTAL TIME: Prep: 1 hour + rising Cook: 5 min./batchYIELD:72 servings

Ingredients

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110° to 115°)

1 cup warm 2% milk (110° to 115°)

1/2 cup butter, softened

1/3 cup packed brown sugar

1 teaspoon sugar

1 teaspoon ground nutmeg

1/2 teaspoon salt

2 eggs, lightly beaten

2 teaspoons grated orange peel

5 cups all-purpose flour

Oil for deep-fat frying

GLAZE:

1-1/2 cups sugar

1 cup water

1/2 teaspoon ground cinnamon

Directions

1.In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugars, nutmeg, salt, eggs and orange peel and 2 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a firm dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

3. Punch dough down. Divide in half. On a floured surface, roll out one portion into a 13-1/2-in. x 6-in. rectangle. With a sharp knife, cut dough into thirty-six 1-1/2-in. squares.

4. Using a sharp knife and beginning at the bottom of the lower left square, make two 1-in. vertical cuts 1/2 in. apart. Braid the three attached strips; pinch ends to seal. Place on a greased baking sheet. Repeat with remaining squares and the remaining dough. Cover and let rise until almost doubled, about 40 minutes.

5. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden brown. Remove with a slotted spoon to paper towels.

6. In a large saucepan, combine glaze ingredients. Bring to a rolling boil over medium heat. Remove from the heat. Dip warm doughnuts in glaze. Place on wire racks with waxed paper underneath.
Yield: 6 dozen.